Oat N Toffee Cookies
Sweet, chewy, and irresistibly indulgent, these Oat N Toffee Cookies are the ultimate treat for cookie lovers. Packed with wholesome old-fashioned rolled oats and studded with rich, buttery toffee bits, these cookies delight with their soft centers and crisp golden edges. A hint of ground cinnamon adds a warm, aromatic note that balances the sweetness, while the simple combination of pantry staples makes this recipe both easy and approachable. Perfect for quick prep with just 15 minutes of hands-on time, these cookies bake to perfection in under 10 minutes, offering a delightful homemade dessert that's ready in no time. Ideal for snack time, tea breaks, or gift-giving, these oat and toffee cookies are sure to disappear as quickly as they're made!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 0.75 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 1 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups old-fashioned rolled oats
- 1 cup toffee bits
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Stir in the rolled oats and toffee bits by hand using a wooden spoon or spatula until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place the cookie dough balls 2 inches apart on the prepared baking sheets as they will spread while baking.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 12.1 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 43 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
